Roasted Potato and Okra Salad

This recipe is courtesy of Erin's Food Files.

Ingredients

-2 lb small potatoes such as fingerling, red, or yellow-fleshed
-1 large bunch scallions, halved lengthwise and roughly chopped
-2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
-1/4 cup olive oil
-2 1/4 teaspoons salt
-1 teaspoon black pepper
-3/4 lb small (2- to 3-inch) okra, heads removed
-1 cup fresh corn (from 1 to 2 ears, I used a combo of frozen kernels plus 1 ear of corn)
-1 1/2 tablespoons fresh lemon juice
-1 tablespoon finely chopped shallot

Directions:

Roast potatoes and okra:
-Put oven rack in middle position and preheat oven to 450°F.
-Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
Cook corn while potatoes roast:
-Cook corn in 1 quart of salted boiling water for 3 minutes. Drain and set aside.
Make dressing and assemble salad:
-Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Serve hot or warm.

Rhubarb Spritzer

Recipe Courtest of EatBoutique.com
Adapted from Simply Recipes






Ingredients
-1 LB of rhubarb stalks, cleaned, cut crosswise into 1/2-inch slices
-2 Cups of water
-1 and 1/2 Cups of unrefined cane sugar
-3 TBSP of chopped fresh rosemary, remove leaves from stem
-1/2 Cup of fresh lemon juice
-Soda water or carbonated water
Directions

-Create a syrup. Place rhubarb, water, sugar, and rosemary in a saucepan. Bring to a boil.
-Reduce heat to a simmer and cook for about 15 minutes.
-Remove from heat and strain liquid, removing solids.
 -Add lemon juice, to taste. Cool syrup.
 -To make a spritzer, fill a glass with carbonated water, about three quarters full. Add syrup to taste.
 -Garnish with a slice of lemon or slice a stalk of rhubarb length-wise to make a very pretty stirrer.

Adult Version: add clear liquor of your choice- vodka, gin. Or choose a dry, sparkling wine like prosecco in place of club soda.
All photos styled and taken by Nicole Ziegler.

Red Beet Risotto with Rosemary, Goat Cheese, and Pistachios

Red Beet Risotto with Rosemary, Goat Cheese, and Pistachios
Ingredients
1 onion, finely chopped
3½ tablespoons butter
1 half cup white wine
2½ cup Arborio rice
6 cups vegetable stock
3 to 4 red beets, peeled, boiled, and diced into small cubes
1 to 2 tablespoons fresh rosemary, finely chopped
salt and pepper, to taste
goat cheese, crumbled
pistachios, chopped

Directions
In a large pot, heat butter over medium-low heat. Add onion and saute for a few minutes. Add rice and stir to coat with butter for a few minutes more. Meanwhile, heat wine and vegetable stock in separate pots. Add white wine to the rice and stir until absorbed. A half a cup at a time, add the vegetable stock. Stir until absorbed before adding the next helping. If you run out of vegetable stock, you can add hot water. Make sure to stir rice constantly. When the dish is nearly done, add beets and rosemary, as well as salt and pepper to taste. The rice will turn a beautiful pink/magenta. Serve topped with crumbled goat cheese and chopped pistachios.